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Friday, July 9, 2010

Corn and Radish Salad

From the kitchen of One Perfect Bite...Sweet corn has started to appear in our farmer's markets. It's not local, but I'm always so anxious for the first corn of summer that I break my own rules and buy it anyway. Sweet corn has become part of our Independence Day celebration, so I not fussy about its country or state of origin. It's a carry over from my Midwestern childhood, when corn on the cob was a treat and as much a part of the celebration as watermelon or fireworks. We stopped at a farm stand on the 4th and bought ten ears of corn. Six of them were gone before the sun had set, but I wanted to make sure the remaining ears were put to good use. I have a decade old recipe from Bon Appetit magazine that makes a spicy salad with corn, radishes and jalepenos. It is easy to do and it is a perfect dish to serve with Mexican or Southwestern food. Those last ears of corn were destined to become this lovely summer salad. While it can be made a day ahead of serving, the radishes will bleed and change the color of the salad if it sits that long. I skirt the issue by combining all the ingredients, except the radishes, the day before I need the salad. I add the radishes to the mix about an hour before I plan to serve it. That gives me the flavor of a long marinade and the color and crispness of fresh radishes. Cut the radishes as thinly as you can, A mandolin is ideal for this task, but to be honest I use a paring knife. It's easier than having to drag out and assemble the mandolin when so little knife work is required. I hope you'll consider this lovely, fresh salad the next time you are planning a Southwestern or Mexican meal. It is very nice. Here's the recipe.

I tend to buy non-local corn as well just because it is way too cheap to pass up. And really tasty. So tasty in fact that I'm pretty sure this salad could cure my aversion to radishes! Looks delicious.

I have a strong memory of the best corn on the cob I ever had. Dave and I were caring for some high school kids while their parents (who grew corn) were away. We picked it after the water was already boiling. Now that's fresh corn. YUM

Raw corn is actually pretty good. I have a hard time not eating the kernels when I'm taking them off the cob. Some for me, some for the prep bowl... I have to buy extra. They can be sooooo sweet if the corn is perfect. Yum.

Mary, I'm saving this recipe to make soon. I just love corn and jalapenos. mmmmmmmm

Anonymous - fresh sweet corn sliced right off the cob is delicious. As is frozen corn that has been thawed. This may be one of those dishes that does not appeal to all tastes, but we really love this dish. Blessings...Mary

Mary I have been known to eat corn on the cob leftovers for breakfast. I am so happy it is corn season and I think that everyone has some special memory of eating corn on a hot summers day as a child. I like that you can make this ahead of time (minus the radish). Thanks for sharing. I have not done any serious cooking or baking this summer as I am not at home and can't wait to get back to my kitchen aid and all my kitchen gadgets. Sounds crazy but I know you can understand since you enjoy cooking so much too:-) Stay cool.Joyce

Hi, Mary! I cannot look at a radish and not think of my father who used to have a little dish next to his plate for summer meals. He LOVED them. I did, too, but it's funny, I don't eat them as much now as I did growing up when they came out of our garden. This dish looks good!

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